I‘m in San Antonio visiting our oldest daughter and granddaughters. There’s some fabulous food here! Last night I decided to cook dinner … using the ingredients that happened to be in the refrigerator and pantry.
I found boneless chicken breasts in the freezer, several types of vegetables in the frig and basmati rice and almonds in the pantry. Enjoy!
Chicken Kristen
Author: OldGuy
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Ingredients
- 1 Cup Basmati Rice
- 2 Boneless Skinless Chicken Breasts,Pounded with a Meat Mallet
- ½ Cup All Purpose Flourn Poured into Round Cake Pan
- Salt and Pepper
- 3 Tablespoons of Oil
- ¼ Cup Chopped Onion
- 1 Clove Garlic Crushed and Minced
- ½ Zucchini Squash Cut into ¼" Rounds, then Cut Each in Half
- ½ Yellow Squash Cut into ¼" Rounds, then Cut Each in Half
- 1 Stalk Broccoli, Remove Flowerettes Leaving a Little Stem, Slice as Needed
- ¼ Cup Chopped Red or Green Bell Pepper
- ½ Cup Carrots Sliced into ¼" Thick Rounds
- ⅓ Cup Coarsly Chopped Almonds or Slivered Almonds
- 2 Tablespoons Butter
- ¼ Cup Red Wine Vinegar
Instructions
- Pour 1 and ½ Cup of water into a small sauce pan with a lid. Add 1 tablespoon butter and ¼ teaspoon salt to the water and stir. Bring the water to a boil, add the rice, allow water to boil again; stir and cover. Turn the heat down to the lowest simmer setting. Cook for 15 minutes - do not lift the cover. After the time, remove from heat and let the rice rest for 5 minutes. Fluff with a fork and re-cover until serving time.
- Salt and pepper both sides of your pounded chicken breasts. Add ¼ teaspoon Ground Black Pepper and ⅛ teaspoon Salt to the flour and stir well with a fork. Place the oil into a saute pan big enough to hold all of the ingredients and heat over medium high heat.
- Dredge both sides of each piece of chicken in the flour mixture thoroughly and place each piece as you go into the hot oil. After about 3 minutes, turn chicken and lower heat to medium. Continue to saute, turning again a couple of times until golden brown and done. You can test by piercing the meat with a fork; it is done when the juices flow clear.
- Remove the chicken to a plate and leave all of the drippings in the pan; add the butter to them and give it time to melt. Add all of the vegetables and almonds and turn heat up to medium high. Add a pinch each of salt and pepper. Stir fry veggies until tender crisp. Raise heat to high and pour the vinegar into the pan and give it all a good stir and cook until most of the vinegar is evaporated. Remove from heat, adjust for salt and pepper to taste, then lay chicken on top of the vegetables drizzling any juices overall.
- To serve, spoon a serving of rice onto the center of a dinner plate. Place half of the vegetables over the mound of rice. Arrange a chicken breast on top of the vegetables. Repeat for the second plate. Garnish with a sprig of fresh parsley or a small bouquet of cilantro leaves placed at the edge of each plate.
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